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Chow-Chow
From Magnet users cook book, 1920
Serves 6
Presented as published in 1920. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
640Calories
3 gProtein
162 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories640 kcal
Protein3.5 g
Carbohydrates162 g
Fiber5.3 g
Sugars147 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium14 mg
Potassium489 mg
Calcium72 mg
Iron0.8 mg
Magnesium33 mg
Phosphorus92 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C25 mg
Vitamin A8.6 mcg
Vitamin E0.2 mg
Vitamin K2.8 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate60 mcg
Choline20 mg
Caffeine0 mg
Water287 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 71. The excerpt below is the record exactly as published.
CHOW-CHOW. Chop 1 peck of tomatoes and 12 large onions, sprinkle with one pinch of salt, and let stand all night. In the morning drain dry, - wash in several waters, set over fire, cover with vinegar; add four cups of sugar
Cook this with the app: pantry check, scaling, and the assistant.